What better food to tuck into in the sunshine than a little touch of Mexican? We’ve found this fab recipe for homemade tortilla chips with guacamole and charred tomato salsa, which will make a great snack or side to accompany your main meal!
For the tortilla chips:
12 corn tortillas
3 tbsp vegetable oil
For the guacamole:
3 large ripe avocados
juice 2 limes
½ small red onion, finely diced
small handful coriander, chopped
2 green chillies, deseeded and finely chopped
2 tsp chipotle paste or ½ tsp Chipotle Tabasco
For the charred tomato salsa:
6 plum tomatoes, halved
2 green or jalapeno chillies
8 garlic cloves, unpeeled
½ red onion, finely diced
2 tbsp coriander, roughly chopped
juice 1 lime
1 tbsp chipotle paste or Chipotle Tabasco
1. To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
2. To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
3. For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.
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Posted by Amy Power.
